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dust-extraction-in-the-food-industry

Dust extraction

in the food industry

The hygiene-related (HACCP) laws are strict and strictly enforced in the food or foodstuffs industry. The tasks involved in the production and preparation of the food products must be performed as hygienically as possible. This includes, among other things, the physical contact during the operations but also the ‘particles’ floating in the indoor air that can settle in the products during production. Dust particles, both large and small, in the production hall air must not enter the food, because this can lead to spoilage. Moreover, dry dust can enter the air during the production of food products or semi-finished products. This results in hygiene problems and can also be harmful to the personnel (inhalation) and cause machine malfunctions if it gets in or on sensitive machine sensors. Dust extraction in the food industry is therefore a necessity.

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Which dust extraction system is most suitable for a food products company?

For the food products industry, dust is a major problem in terms of its impact on the quality of the work (incl. hygiene), the productivity, the costs and employee health. Dust extraction in the hall is needed to solve the problems at the source.

Reduce dust in the production hall by over 90%

Specially for the food industry, Euromate has designed the HFE which reduces dust by over 90%. Less dust results in lower cleaning costs, less absence due to illness, higher productivity and better quality and hygiene of the work. It is a smart choice to install dust extraction in the production hall. The Euromate extraction units are installed stand-alone and are not connected to a central extraction system. They are plug-and-play units that draw in the air, filter it and blow the cleaned air back into the production hall. The Euromate dust extractor is also installed for free, plug-and-play and versatile.

Benefits of Euromate dust extraction

Improving the air quality in the food industry with dust extraction provides benefits, such as:

  • Greater productivity (healthy air keeps employees sharp and fit)
  • Healthy supply of fresh air through effective extraction and filtration of the indoor air
  • No more nuisance from unpleasant odours that can be produced during processing of food products
  • Saves energy: heated and cooled air are distributed evenly through the hall rather than being blown out in one location
  • Fresh, inviting hall for personnel and customers
  • Higher productivity: personnel are less fatigued at the end of the day
  • Lower cleaning costs
  • Lower absence due to illness
  • Good image: distinguishing factor within the food sector

Questions or free advice?

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